Healthy Coconut Pineapple Bread



During my recent and very relaxing vacation to Florida, I discovered that many of the seafood restaurants had a particular type of pre-dinner bread unheard of in my neck of the woods: coconut pineapple. I expected the bread to be more of a sweet bread because of the pineapple (which would have been weird before dinner), but it surprisingly was more of a savory bread, with just a hint of sweetness. And the bread came with a little bowl of pineapple butter which complemented it nicely. Upon that first bite, I immediately knew I was destined to recreate some healthier form of this bread (no mound of pineapple butter in my version). But it turned out super moist and flavorful, so no butter was necessary.


coconutpineapplezucchini_intinsThe bread in Florida was a yeast bread, but ain’t nobody got time for that–so I decided this adaptation would be a quick bread. It also needed some color, and zucchini is a nutritious in-season veggie that adds moistness. Instead of using butter or oil for a fat source, I used macadamia nuts and coconut milk, which is only 25 calories per tablespoon compared to 100 calories for butter or 120 calories for oil. I like pre-portioning my breads in order to lessen my innate urge to cut the slice just a half inch (or three) bigger, so I used a regular muffin pan and a mini-bread pan to bake the bread.


When you should eat it:

  • for breakfast with scrambled eggs or plain Greek yogurt with berries
  • as a snack paired with a high protein food like a hard-boiled egg or mozzarella cheese stick
  • as a pre-workout healthy complex carbohydrate
  • by itself!


I usually like my bread fresh out of the oven, but this recipe actually tasted better the next day after all the flavors really incorporated together!



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